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Pandemic changes dine-in service experience

TUCSON, Ariz. -- When you walk into Serial Grillers, you’re still going to be able to order some killer food, but the dine-in experience is going to be a little different.

You’re going to pick up a single-use menu and toss it in the trash when you’re done.

There are also place markers, that are 6-feet apart, for people to stand on while waiting in line to order and pay.

Mark Meabon, the general manager of Serial Grillers says it has been tough keeping up with all the changes in regulations.

“It has been a challenge because we all you know doing things differently,” he told KGUN9.

Though he says they have been working hard to make this place the safest it can be.

“We all have sanitizer stations. Our staff wears masks and gloves. We have to buy all kinds of one-use things. Ketchup, mustard. We measured all the table size feet apart. As soon as somebody gets up, we have to wipe down the chairs and the whole table before people can sit down,” Meabon said.

They have also taped off the common table, are operating at half capacity and take employees temperatures before they start working.

“It’s just a new norm right now,” Meabon told KGUN9.

A norm that comes with strict safety guidelines.

Gary Frucci, the Consumer Health and Food Program Manager at the Pima County Health Department says here’s what you should look for when dining-in.

“Tables and chairs should be sanitized. High-touched surfaces such as door handles, key pads, menus should be a format such as electronic, disposable, or laminated menus that are wiped down with disinfectant,” Frucci told KGUN9.

It’s also recommended you call ahead to make a reservation.

“And that way they’re assured a table in a safe spot,” said Meabon.

Also, folks at the Pima County Health Department say, even through the pandemic, Arizona’s state restaurants are safe to reopen for dine-in service.

“We want our customers to feel safe. We want them to feel like they can come out and eat and not have to worry. That’s what we’re here to do at Serial Grillers,” said Meabon.

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